This dessert is just like a homemade cherry pie…except you can grab it and eat it on the go! Slip the finished squares into lunch boxes, pass them out after dinner, or enjoy one with coffee for breakfast, or make it to celebrate summer or Valentines day! These bars are a 10 out of 10 and I don’t give many recipes that rating..so incredibly good.
If you do not have the cherries fresh, or in the jar form like I did, you can use frozen, just make sure they are thawed and drained and patted dry with a paper towel.
Everything you need to make this is here: (Amazon and Walmart) https://liketk.it/51j1L
I found my jar of cherries at Aldi, but I found similar on Amazon.
Sour Cherry Crumble Bars
This dessert is just like a homemade cherry pie…except you can grab it and eat it on the go! Slip the finished squares into lunch boxes, pass them out after dinner, or enjoy one with coffee for breakfast, or make it to celebrate summer or Valentines day! These bars are a 10 out of 10 and I don’t give many recipes that rating..so incredibly good.
If you do not have the cherries fresh, or in the jar form like I did, you can use frozen, just make sure they are thawed and drained and patted dry with a paper towel.
Everything you need to make this is here: (Amazon and Walmart) https://liketk.it/51j1L
I found my jar of cherries at Aldi, but I found similar on Amazon.
Ingredients
Crust:
1 stick (½ cup) plus 5 tablespoons unsalted butter, room temperature.
1 cup sugar
2 cups unbleached all-purpose flour
1 teaspoon kosher salt
Filling:
1 pound sour cherries (3 cups), pitted
¾ cup sugar
2 tablespoons unbleached all-purpose flour
1 tablespoon fresh lemon juice
½ teaspoon almond extract
Instructions
Crust: Preheat oven to 375°F. Butter an 8-inch square cake pan.
Beat butter with sugar on medium-high speed until pale and fluffy, about 3 minutes, scraping down bowl as needed. Reduce speed to medium-low, add flour and salt, and beat until dough forms clumps but does not completely hold together. Press 2 1/2 cups flour mixture into bottom and 1 inch up sides of prepared pan.
Filling: In a medium bowl, stir together cherries, sugar, flour, lemon juice, and salt. Pour into crust. Crumble remaining flour mixture (about 1/2 cup) evenly over top, squeezing to create clumps.
Bake until bubbling in center and crust is golden, about 1 hour, 10 minutes (if browning too quickly, tent top with foil). Transfer to a wire rack and let cool at least 20 minutes before slicing into squares.